Claiming the impressive 4th spot on the S. Pellegrino Asia’s 50 Best Restaurants list, Amber at The Landmark Mandarin Oriental, Hong Kong continues to lead this dynamic region’s dining scene as the “Best Restaurant in China”. Launched in 2013, the prestigious list is created by the Diners Club® Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene.

“Winning is a testimony to the quality of the team and the restaurant,” says Richard Ekkebus, the two-Michelin-starred Culinary Director of Amber. “Amber has been around for 10 years, going on 11 and it’s still prominent. We are reaping the awards of hard and consistent work, and of never being complacent. I can only do it with the help and support of a great team, especially Maxime Gilbert, Amber’s Chef de Cuisine.”

“Mandarin Oriental hotels are celebrated for dining excellence,” says Torsten van Dullemen, General Manager of The Landmark Mandarin Oriental. “Asia’s dining scene is rich in diversity and the landscape is constantly evolving. We are thrilled that Richard and his team’s efforts have once again been recognised, despite the growing competition locally and from around the world.”

Received the honoured, prestigious awards at Asia’s 50 Best Restaurants ceremony in Thailand yesterday, Richard Ekkebus began his illustrious career with an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-Michelin-starred chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.

Having built his reputation on a solid foundation of traditional French cooking techniques, Richard is known for his focus on superior produce and innovative presentation, creating French cuisine with a contemporary and light feel. His signature creations such as ‘pineapple’ tomato, cherries, fresh almonds, niçoise olive salad clear gazpacho, stragiatella di buffalo & bellota baguette soufflé, blue lobster tail served raw with warm piglet ‘hure’ cauliflower couscous & caviar and ‘hugo desnoyer’ veal tenderloin wrapped in black winter truffle & lardo, cooked in clay, spring vegetables, black truffle potato gnocchi continue to delight guests with every bite.

Maxime describes his childhood as a time “all about cooking and being in the kitchen.” Although no one in his family worked in the restaurant business, Maxime felt so passionate about his after school kitchen job at a popular restaurant in La Rochelle at the age of fifteen. With more experience came positions in prestigious hotels from Scotland to the United States, Maxime then returned to France to cook in Michelin-starred restaurants in Paris and on the Côte d’Azur. Bringing that culinary stardust to North Africa, Maxime served as Chef de cuisine at one of Marrakech’s top restaurants where he regularly cooked for the royal family. Maxime then decamped to open S.T.A.Y. by Yannick Alléno in Beijing before he joined Amber in 2013.

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